Make the shrimp stock:

In a large saucepan, pour in the olive oil and heat over medium heat until shimmering – about 2 minutes.

Toss in the shrimp shells and tops of the onions, celery, carrots, thyme, and bay leaf.  Stir to coat with the oil and cook until fragrant – about 5 minutes.

Add the sliced lemons, clam juice, white wine, and chicken broth.

Bring to a boil, reduce the heat to low, and simmer for 40 minutes.

Strain the broth and discard the vegetables and shells.  Set aside to cool.

For the etouffee:

In a large Dutch oven over medium heat, melt the butter until it starts to turn golden.

Sprinkle in the flour while whisking until it is well incorporated into the flour.

Reduce the heat to low and simmer the roux until it turns a deep golden or light brown color – about 10 minutes.

Add the onions, celery, green pepper, garlic, and dried thyme.  Stir well and cook until the onions are translucent and the vegetables are tender – about 15 minutes.

Pour in the shrimp stock and whisk until fully mixed in with the roux and the vegetables.

Stir in the tomatoes, Worcestershire, and Cajun seasoning.

Cover and simmer for 30 minutes.

Remove from the heat and stir in the butter, hot sauce, and shrimp.  

Return the cover to the pot and allow the shrimp to poach for 5-8 minutes before serving.

Taste to adjust for salt, pepper, and heat.

Serve with white rice and garnished with sliced scallions and chopped parsley.